Take a pig intestine, dip it in a meat soup pot and take it out quickly (mainly to soften the pig intestine), open the intestine with two fingers, and pour blood into the intestine with the other hand in a small bowl. The small intestine can use oil flow. Don't fill it, leave a distance of 6 cm and tie it tightly. Put it in the meat soup pot. Seasoning, filling the sausage with blood, and grasping the heat when cooking are all technical activities. The sausage must be cooked properly, cut into thick slices or sections, and then tightened with hot water to let excess blood flow out.
The methods are all the same. I won't talk about it here. Boil it in cold water, let the blood sausage solidify slowly, and boil it with low heat when the water boils. Add some cold water appropriately. Cook for about 15-20 minutes. Remember not to overcook it, it will affect the taste! Too cold water when out of the pot to avoid the residual temperature affecting the quality. The prepared blood sausage can be eaten on stewed sauerkraut or dipped in garlic sauce. The above content is the original of Wukong's Q&A in Jilin, and it is not allowed to reprint without authorization. It is not difficult to make blood sausage. First, we should prepare the small intestine, and use refined salt and rice vinegar to scratch it repeatedly, that is, dry cleaning. This will remove the foul smell and oil stain! Then add warm water and wash.
Technical points: some lard can be added to pig blood to taste more fragrant. The ratio of water to pig blood is 1:2, and the cooking time should not exceed 10 minute. Just stick it with a fine needle without bleeding. Pig intestines should be washed repeatedly, and can be washed with salt and vinegar, which can effectively remove odor. Tie the two ends tightly, put them in a pot and cook them. Slices are eaten with garlic sauce while they are hot, or when stewed with sauerkraut, white meat with blood sausage is put in at the same time, so the taste of blood sausage will be more fragrant, oily but not greasy.